Hungarian Chocolate Coconut Biscuit Roll

Ingrediente

For the biscuit dough:

500 g ground digestive biscuits (or rich tea biscuits)

200 g powdered sugar

40 g cocoa powder

8 g vanilla sugar (or 1 tsp vanilla extract)

150–200 ml milk (add gradually)

For the coconut filling:

100 g unsalted butter, softened

80 g powdered sugar

60 g sweetened condensed milk

100 g desiccated coconut

For rolling:

30–50 g desiccated coconut

Instrucțiuni

Make the biscuit dough

In a large bowl, mix the ground biscuits, powdered sugar, cocoa powder, and vanilla sugar.

Gradually add the milk, mixing continuously. Add just enough milk until the mixture forms a soft, pliable dough similar to cookie dough. It should hold together and not crack or feel sticky.

Divide and roll

Divide the dough into two equal portions. Place one portion between two sheets of baking paper or plastic wrap and roll into a rectangle about 3–5 mm thick.

Make the filling

In a bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the condensed milk and mix well. Stir in the desiccated coconut. The filling should be thick but spreadable.

Fill and roll

Remove the top sheet from the rolled dough. Spread half of the coconut filling evenly over the surface. Using the bottom sheet to help, roll the dough tightly into a log shape.

Coat

Sprinkle desiccated coconut over the outside and gently roll the log to coat it evenly.

Repeat

Repeat the process with the second portion of dough and remaining filling.

Chill

Wrap both rolls tightly in plastic wrap and refrigerate for at least 4 hours, preferably overnight, until firm.

Serve

Slice into 1–1.5 cm thick rounds using a sharp knife.